February 21st is National Sticky Bun Day.
Sticky buns go by lots of names: cinnamon rolls, sweet rolls, cinnamon buns, cinnamon swirls, and cinnamon snails. They are a sweet pastry made with leavened dough. It is rolled thin, sprinkled with cinnamon and sugar, and sometimes nuts and raisins. Then rolled up, cut, and baked. They are topped with syrup, honey, icing, or glaze–anything that makes them sticky!
Sticky buns may have Germanic roots. They are similar to “schnecken”, a German sweet roll, common in the Pennsylvania Dutch community.
Way Easy Sticky Buns
1 loaf frozen bread dough, thawed
3/4 cup brown sugar, divided
1/4 cup butter or margarine, softened
2 tablespoons honey
1 tablespoon cinnamon
3/4 cup chopped pecans or walnuts
Generously butter 12 muffin cups with 2 tablespoons of butter.
Place 1 tablespoon of the nuts in the bottom of each muffin cup.
Sprinkle 1/4 cup of the brown sugar equally among the muffin cups.
Drizzle the honey, equally, over the brown sugar.
Roll out bread dough into rectangle, about 12×15 inch.
Spread dough with remaining 2 tablespoons softened butter.
Sprinkle dough with remaining 1/2 cup brown sugar and 1 tablespoon cinnamon.
Starting on long side, roll up like jelly roll. Slice roll into 12 1-inch slices and place one slice in each muffing cup.
Let dough rest 15 – 20 minutes.
Bake at 350F for 20 minutes or until golden brown.